Although this method uses neither yeast nor fermentation, this is a totally satisfying loaf that really comes alive when toasted, developing a wonderful crackly surface. Unlike some gluten-free breads, it isn’t dry; rather, it has a moist, creamy mouthfeel that makes you want to keep popping more slices into the toaster. The recipe has a lot of flaxseed meal, which not only adds fiber and healthful omega-3 fatty acids but also contributes to the bread’s rich flavor profile. The whole flaxseeds are optional, but adding them will boost those qualities even more. If you find the flaxseed flavor too strong for your liking, replace some of the flaxseed meal with an equal amount of almond flour. You can also replace the sesame seeds or whole flaxseeds with almond flour, but we prefer the crunch factor and flavor the whole seeds lend to the bread.
The liquid stevia is optional as well. We recommend that you use it if you’ll be serving the bread slathered with butter or sugar-free jam for breakfast or snacking. If you plan to use it for sandwiches, leave out the liquid stevia. One final note: Because this recipe calls for so many egg whites, we recommend that you purchase liquid egg whites so you don’t have a quandary about what to do with all of the yolks. To use liquid egg whites, simply weigh out the amount specified in the recipe.
- Yield: 1 large loaf of (10 to 12 slices), or 4 to 6 mini loaves
- 2 cups (8 oz / 227 g) brown or golden flaxseed meal
- 2 cups (8 oz / 227 g) pecan flour
- ¼ cup (1.15 oz / 32 g) sesame seeds
- ¼ cup (1.4 oz / 40 g) whole flaxseeds (optional)
- 4 teaspoons baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 1½ cups (12 oz / 340 g) unsweetened soy milk or other milk
- 8 8 egg whites (10 oz / 283 g)
- ¼ teaspoon liquid stevia (optional)
- Preheat the oven to 375°F (191°C). Line the bottom of a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil. (If making mini loaves, forgo the parchment paper and simply coat the pans generously with spray oil.)
- In a medium bowl, combine the flaxseed meal, pecan flour, sesame seeds, flaxseeds, baking powder, xanthan gum, and salt and whisk until well mixed. In a large bowl, whisk the milk, egg whites, and liquid stevia together until thoroughly blended. Add the flour mixture and stir vigorously with a large spoon for about 2 minutes to make a thick, sticky, slightly aerated batter.
- Pour the mixture into the prepared pan or pans, filling them to about ½ inch from the top. For a large loaf, bake for 45 minutes, then rotate and bake for an additional 35 to 45 minutes; for mini loaves, bake for 30 minutes, then rotate and bake for 25 to 30 minutes. The bread is fully cooked when golden brown and springy when pressed in the center.
- Transfer to a wire rack and let cool for at least 5 minutes. Before turning out the loaf, run an icing spatula or thin knife around the edges to loosen the bread from the sides. Cool for at least 15 more minutes before slicing. Store the bread in the refrigerator.